Charim
한 日
Salads

Salads Recipes

216 recipes. Page 9 of 9

Salad recipes with vegetables, fruit, and grains

Browse recipes
Salads
Sweet Potato Kale Salad
Salads Easy

Sweet Potato Kale Salad

Sweet potato roasted until its edges caramelize gives sturdy, bitter kale a sweet counterweight, enough to make this a filling bowl on its own. Almonds add crunch and dried cranberries a sour note, while a Dijon, lemon, and honey dressing keeps it bright. Cool the roasted cubes completely before they meet the kale, since leftover heat softens the leaves too far, and lift gently from underneath when mixing so the cubes stay intact.

🥗 Lighter Meals
Prep 15min Cook 25min 2 servings
Tabbouleh Salad (Middle Eastern herb salad)
Salads Easy

Tabbouleh Salad (Middle Eastern herb salad)

Parsley makes up most of the bowl, with grains of bulgur scattered through the chopped green rather than the other way round. Mint and lemon juice bring a cool, sour lift, and thinly sliced green onion adds a sharp edge. The herbs are chopped with a sharp, upright knife so the leaves are cut, not crushed, and keep their aroma. Mushy bulgur blurs into the herbs, and the soak stops while the grains are tender with a little chew left. Water from any of three places, the soaked bulgur, the washed herbs, or the tomato's seedy center, ends up as thin dressing pooled in the bowl. The cooled bulgur takes the dressing first and is seasoned on its own before the vegetables join it.

🥗 Lighter Meals
Prep 20min Cook 10min 2 servings
Tofu Avocado Salad (Pan-Seared Tofu and Avocado Bowl)
Salads Easy

Tofu Avocado Salad (Pan-Seared Tofu and Avocado Bowl)

Golden seared tofu and buttery avocado share a dressing of soy sauce, sesame oil, and lemon juice. Familiar Korean seasoning paired with citrus acidity keeps the bowl savory without making it heavy. Pressing the tofu until its surface feels dry cuts down on splattering and gives a cleaner sear. Left alone until the first side firms up, the cubes sear well enough to hold their shape when tossed. The avocado is cut only once everything else is ready and goes straight into the lemony dressing, where it browns less. Let the hot tofu cool slightly before it touches the greens.

🥗 Lighter Meals
Prep 15min Cook 8min 2 servings
Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)
Salads Easy

Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)

Warm, golden cubes of pan-seared tofu land on cold baby greens, and each bite moves between soft tofu and crunchy shredded red cabbage and carrot. Pressing the tofu first, then leaving each side alone until it firms, keeps the cubes from breaking apart. The tablespoon of sesame oil is split between pan and dressing, and only a small part of it goes into the searing. The dressing itself is just soy sauce, sesame oil and vinegar, which keeps the bowl light. Most of it is poured over the tofu rather than the leaves, since tender greens wilt fast once they sit in soy-based liquid.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 12min Cook 6min 2 servings
Tuna Potato Salad (Creamy Tuna and Potato Salad)
Salads Easy

Tuna Potato Salad (Creamy Tuna and Potato Salad)

Left with small lumps on purpose, the potato reads less like smooth mash and more like a chunky salad, with flakes of tuna tucked between pieces you can bite. A short salting first keeps the finely chopped cucumber, carrot and onion crunchy and stops them leaking water into the mayonnaise later. Whole-grain mustard adds a sharper edge and a few popping seeds, and the bowl is served cold from the fridge.

🥗 Lighter Meals
Prep 18min Cook 20min 4 servings
Tuna White Bean Salad (Lemon-Dressed Tuna and White Beans)
Salads Easy

Tuna White Bean Salad (Lemon-Dressed Tuna and White Beans)

With olive oil and lemon doing the binding instead of mayonnaise, the canned tuna and white beans stay bright and sharp rather than heavy. Both sit in a sieve for at least 5 minutes first, since leftover liquid would thin the measured dressing. Celery and red onion bring crunch and bite against the soft beans, and parsley leaves finish it with a grassy note. The beans meet the dressing first, and the tuna, added afterward, stays in large flakes instead of turning into paste. Folding rather than stirring keeps the beans whole as well, and if dressing pools at the bottom after chilling, one gentle turn brings it back up.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 10min 0 2 servings
Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)
Salads Easy

Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)

Blanched young ukogi shoots, miso-pickled daikon and walnuts are all chopped to just larger than a grain of rice, giving a loose, crumbly mix that scatters as you pick it up. Most of the salt comes from the pickled daikon, so soy sauce and salt are added only after tasting. Only ukogi grown and sold as food belongs in it, since wild plants are easy to confuse with look-alikes, and anyone with a walnut allergy should avoid the dish.

🥗 Lighter Meals
Prep 20min Cook 5min 2 servings
Kakinamasu (Daikon and Dried Persimmon Namasu)
Salads Easy

Kakinamasu (Daikon and Dried Persimmon Namasu)

Dried persimmon brings a concentrated, mellow sweetness that spreads into the sweet vinegar, softening a daikon and carrot namasu. In Shimane it is set out for celebrations and New Year, with the red of persimmon and carrot and the white of daikon read as the auspicious pairing of red and white. The vegetables soak in salt water only until they bend without snapping, so they keep a light crunch.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 20min 0 4 servings
Waldorf Salad
Salads Easy

Waldorf Salad

Crisp apple cubes, thin celery, juicy grapes and lightly toasted walnuts are held together by a light mayonnaise dressing. With only a few teaspoons of mayonnaise and a little sugar and lemon, the dressing should coat thinly, and pressing on the fruit releases juice that turns it runny. The walnuts are warmed in a dry pan over low heat until fragrant, then cooled completely so they match the temperature of everything else. Tossing the apple with lemon juice right after cutting keeps it from browning, and that same juice ends up in the dressing. Swapping half the mayonnaise for Greek yogurt makes a lighter version.

🥗 Lighter Meals
Prep 15min 0 4 servings
Classic Wedge Salad
Salads Easy

Classic Wedge Salad

Iceberg lettuce is cut into quarters with the core left on, so each wedge stays cold, firm and whole while blue cheese dressing runs down between the layers. Because the leaves are never separated, water trapped between them and in the cut face is what thins the dressing. Only part of the blue cheese is mashed into the sour cream base, leaving small lumps; the rest is scattered on top with crisp bacon, tomatoes and chives. If the blue cheese tastes too strong, part of it can be replaced with Parmesan without changing the method. Assemble it right before serving, as dressed lettuce softens fast.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 15min Cook 5min 2 servings
Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)
Salads Medium

Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)

Fish sauce and lime hit first, salty and sour, with seared sirloin underneath carrying the beefy flavor. Chili flakes bring heat, and torn mint cuts through the richness of the meat. Rather than a fixed cooking time, which shifts with the thickness of the steak and the heat of the pan, doneness is judged by the thickest part reaching at least 63°C, followed by a 5-minute rest before slicing. If the red onion tastes too sharp, a 5-minute soak in cold water tames it, as long as it is drained well afterward. Fish sauce does all the seasoning with no separate salt, and the beef is tossed while still warm so it contrasts with the crisp cucumber, tomato and red onion.

🥗 Lighter Meals
Prep 20min Cook 10min 2 servings
Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)
Salads Medium

Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)

Salmon seared skin side down and broken into large flakes makes the plate eat more like a warm piece of fish with greens than a tossed salad. Searing time depends on thickness and heat, so doneness is judged by the thickest part reaching at least 63°C rather than by the color of the flesh. A soy, vinegar and garlic dressing cuts the oiliness, avocado adds creaminess, and red cabbage with radish sprouts brings crunch and a peppery edge.

🥗 Lighter Meals
Prep 20min Cook 10min 2 servings
Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)
Salads Easy

Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)

Thin lotus root slices are blanched just until the edges turn translucent, leaving a firm bite at the center, then dressed in a sweet-sour mix of soy sauce, vinegar and sugar. Dropping each slice into cold water with a little vinegar as soon as it is cut stops the surface from browning. A splash of vinegar in the blanching water keeps the slices white. The slices cool spread out in a single layer, because piled hot they keep cooking and lose their crunch. Letting the dressed root sit briefly and then turning it again carries the seasoning into the holes. Liquid that gathers during cold storage is shaken off lightly before plating.

🥗 Lighter Meals 🍱 Lunchbox
Prep 15min Cook 10min 4 servings
Korean Lotus Root Yuzu Salad
Salads Easy

Korean Lotus Root Yuzu Salad

Yuzu syrup, sweet and fragrant with citrus peel, coats chewy-crisp lotus root and makes a bright side for rich main dishes. Thickness decides the texture: even 3 mm rounds stay pleasantly chewy after blanching, while slices cut too thin lose their crunch. A quick rinse in cold water right after blanching stops the cooking while the cut faces are just turning translucent. The rinsed slices are then spread out to drain so leftover water does not dilute the dressing. A rest of about 5 minutes and one more toss let the dressing reach the hollow channels. If the yuzu syrup tastes too sweet, a drop more vinegar brings it back into balance, and the dish is chilled before serving.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 14min Cook 6min 4 servings
Yu Sheng Prosperity Salad
Salads Hard

Yu Sheng Prosperity Salad

Shredded daikon, carrot and cucumber are fanned out in rings with raw salmon in the middle, and everyone tosses the platter high with chopsticks just before eating. Plum sauce and lemon make the dressing sweet and tangy, and sesame seeds add a nutty finish. Pregnant people, children, older adults and anyone with weakened immunity should skip it, because the salmon is eaten raw and even fish sold for raw eating carries some risk.

🥗 Lighter Meals
Prep 30min 0 4 servings
Zucchini Noodle Salad
Salads Easy

Zucchini Noodle Salad

Raw zucchini shaved into long ribbons looks like pasta but bites crisp and juicy, since it never sees heat. Lemon juice and olive oil with finely minced garlic make a light, tart dressing, and Parmesan and basil add salt and fragrance on top. The watery, seedy core is left behind when shaving, and without it the strands stay firm longer. Zucchini releases water the moment it touches the dressing, and the ribbons are tossed only right before eating, once the dressing and toppings are ready. Lift the strands with tongs instead of pressing them, and move everything to the plate as soon as water begins to pool in the bowl.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 18min 0 2 servings